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Pickled Rainbow Trout


  • 2 very fresh rainbow trout filets, approx. 200 g each, carefully de-boned
  • 10 g rock or sea salt
  • 5 g sugar
  • 40 g olive, canola, corn or sunflower oil
  • 1 tablespoon finely chopped dill
  • 3 peppercorns
  • 2 juniper berries
  • 1 branch of fresh oregano (can be substituted with dried)



  • Marinated green salad, dill mustard and cream horseradish



  • For the MARINADE, crush salt with sugar, oil, diced dill, pepper, juniper berries and plucked oregano in a mortar and mix well.
  • Line a large baking pan/form with cling film. Place fish filets in pan, skin sides down.
  • Pour marinade over fish and rub in well.
  • Cover pan with cling form and marinate, chilled, for at least 2 days.
  • Remove fish from pan and cut on an angle into very thin slices using a sharp filet knife.
  • Serve on a cooled plate with garnish of choice.


REST TIME: minimum of 2 days

PREP TIME: approx. 10 minutes (without 2-day rest time)

SERVING RECOMMENDATION: freshly toasted bread slices

SPECIAL TIP: Other types of fish, such as char, salmon or whitefish, can also be pickled according to this recipe.